Chicken & mushroom Hotpot

Name: Chicken & mushroom Hotpot
Prep time: 27 min
Cook time: 40 min
Total time: 1 h 7 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 ¾ oz butter; 1 onion; 3 ½ oz mushrooms; 1 ⅓ oz all-purpose flour; 1 chicken bouillon cube; pinch nutmeg; pinch mustard powder; 9 oz chicken; 2 corn; 2 potatoes; 1 butter

A British dinner. Ready in about 1 hour 7 minutes. Difficulty: medium.

27 minPrep (about)
40 minCook (about)
1 hr 7 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 3 people +

Changed from 4 to 3 people · Back to 4

Main ingredient

7 oz chicken Shopping tip: Boneless, skinless thighs (they stay juicy). Breast works too.

Fresh & other

1 ⅓ oz butter
1 onion
2 ⅔ oz mushrooms
1 oz all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
2 corn
2 potatoes
1 butter

Spices & seasonings (3): chicken bouillon cube, nutmeg, mustard powder

1 chicken bouillon cube Shopping tip: Bouillon cubes (UK: stock cubes).
pinch nutmeg
pinch mustard powder

How to make it

Steps in our own plain words.

Turn the oven on to 400°F (350°F for a fan oven).
Put the butter in a medium-size pot.
Place over a medium heat.
Add the onion.
Leave to cook for 5 mins.
Stir every so often.
Add the mushrooms to the pot with the onions.
Wait until the onion and mushrooms are almost cooked.
Mix in your flour – this will make thick paste called a roux.
If you are using stock cube, crumble the cube in the roux now.
Stir well.
Put the roux over a low heat.
Mix continuously for 2 mins – this will heat your flour plus stop your sauce from having a floury taste.
Take the roux off the heat.
Slowly add your fresh stock, if using, or pour.
Do it in 2 cups water if you’ve used stock cube.
Stir all the time.
Wait until all the liquid has been added.
Season with mustard powder, a pinch of nutmeg and pepper.
Put the pot back on a medium heat plus slowly bring it to the boil.
Stir all the time.
Wait until the sauce has thickened.
Place on a very low heat.
Add your cooked chicken and vegetables to the sauce.
Stir well.
Grease a medium-size ovenproof pie dish using a little butter.
Pour in the chicken and mushroom filling.
Lay the potatoes over the top of your hot-pot filling, overlapping them a bit, almost like a pie top.
Brush your potatoes with a little melted butter.
Cook in the oven for around 35 mins.
The hot-pot is ready when the potatoes are cooked and golden.